Rainbow chard stuffed with lamb
We have been growing a lot of rainbow chard this year. The produce is roughly 500gr every fortnight. I have been making a lot of...
Beetroot with sour cherries
Beetroots with sour cherries, vişneli pancar. Not exactly summer food but it’s still not exactly summer weather here either. Besides our...
Marble meringues
I bought this three-colour piping nozzle a long time ago. It was an impulse purchase from the cook shop in Richmond. I can’t remember...
Roasted Butternut Squash with Sumac Onions, Kale, and Quinoa
Here's a dish to use the small amount of kale we picked today. I usually cook the side of greens recipe from Extra Good Things by Yotam...
Fellah Koftesi, steamed bulgur patties
I have been giving a go at these patties at home since I had them at Yeni Soho in 2021. They are served with a fresh pomegranate and herb...
Tava böreği (filo pie in a pan)
Spinach and feta börek, made in a pan on the hob in a jiff called tava böreği. I usually get the Turkish filo for making baklava & börek...
Seeded Rye Sourdough
I've been enhancing my loaves by incorporating malted rye grains for a while. This week, I decided to elevate the flavor further by...
Sourdough Liege Waffles
These Liege waffles are a twist on my go-to waffle recipe, inspired by Ravneet Gill’s book “Sugar, I Love You.” I’ve personalized them...
On Pie Crust
Creating and baking a pie dish is a delightful journey of sensory experiences. As you work the dough, you become attuned to the...
7 Mehmet: Stories, Products, and Recipes
Recently, I had the pleasure of attending a delightful supper club to celebrate the launch of this enchanting cookbook. Supper clubs for...
